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French Onion Tart ©

October 2, 2012

This is an all time favorite!

Now that we are on Pies and Tarts and “Filo” pastry this excellent recipe came to mind, perfect as a starter, light meal or as part of a buffet.

Serve with a nice mixed leaved green salad.

Bod this one is for you, I remember making it for you when you came to stay and I got the L’urst, full marks!


Easy and quick to make


4-6 persons


Oven temperature 200.C


40-45 minutes



2 rounds ‘Filo’ pastry from a pack of ‘Krustas’ pastry.

50g butter

450g  thinly sliced onions

Melted butter for pasty brushing

2 eggs lightly beaten

150 ml cream

4 tbs grated parmesan cheese

salt and freshly ground pepper

Sprig parsley for decoration



Pre-heat oven.

1. Butter 20cm diameter pastry case, loose base or oven to table wear. Unwrap Filo pastry and lay 2 layers on pastry case, buttering in between layers, press down into pastry case, trim round overlap to rim of pastry case with scissors, and butter generously again Filo all over, including up the sides.

2. Peel and finely slice onions, place in frying pan together with butter and saute over a medium heat for ten minutes, until onions are quite soft and just lightly browned. Draw pan off heat and allow to cool for five minutes. Lightly beat eggs together with cream and 3 tbs of parmesan, season and mix into onion mixture. Reserve the 4th tbs of parmesan to sprinkle over the top.

3. Pour mixture into pastry case, even out and sprinkle with remaining parmesan.

4. Place in the middle of pre- heated oven, 200. C, and bake for 40-45 minutes, until browned on top. If Filo is beginning to over brown, place tin foil on top to complete the cooking time. The point of a sharp knife inserted into the center of your tart, should come out clean.

5. Serve immediately decorating just before serving with a sprig of parsley.

N.B. Tip: This tart is also excellent made with sliced leeks, or a mixture of the two.


Pre-heat oven to 200.C.

Butter tart case, add first layer of Filo, press into corners, butter and repeat with second layer. Again press well into corners, butter and trim round top of tart dish with scissors.

Slice onions and saute them in butter over a gentle heat for ten minutes, or until just turning a very light brown.

Leave to cool for five minutes.

Add lightly beaten eggs, cream and 3 tbs of parmesan. Season.

Sprinkle remaining parmesan over the top.

Place in center of pre-heated oven.
Cook until browned on top, 40-45 minutes. If ‘Filo’ begins to brown too much, lay lightly a layer of tin foil
over the top until tart is cooked. To test if the tart is ready, insert a pointed knife into the center, it should
come out clean. If it doesn’t leave a little longer in oven.
When it is ready it will look like this.
Final result….delicious!
6 Comments leave one →
    October 2, 2012 3:09 pm



  2. fabio guerrini permalink
    October 2, 2012 5:14 pm

    penso sia squisita! la provo subito! grazie carissima, un abbraccio!!


  3. October 11, 2012 9:53 am

    Jane Dear,
    The family loved the pie. Many thanks, especially during the hard times.


    • whatscookinginjaneskitchen permalink*
      October 11, 2012 9:57 am

      I am so glad they enjoyed it. It is one of those French recipes that is ‘simply’ delicious!


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